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Author Tadeusz Trziszka
 

Evaluation of the ACE-Inhibitory Activity of Egg-White Proteins Degraded with Pepsin
Aleksandra Zambrowicz, Monika Timmer, Ewelina Eckert, Tadeusz Trziszka
Pol. J. Food Nutr. Sci. 2013;63(2):103–108
DOI: https://doi.org/10.2478/v10222-012-0069-1
 

APPLICATION OF PANCREATIC ENZYMES IN HYDROLYSIS OF EGG-WHITE PROTEINS

Aleksandra Graszkiewicz, Monika Żelazko, Tadeusz Trziszka
Pol. J. Food Nutr. Sci. 2010;60(1):57–61
 

EFFECTS OF BREEDING AND HOUSING SYSTEMS OF LAYERS ON EGG QUALITY AND THE ACTIVITY OF CYSTATIN AND LYSOZYME

Tadeusz Trziszka, Zbigniew Dobrzański, Teresa Skiba, Wiesław Kopeć
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):583–586
 

EFFECTS OF BREEDING AND HOUSING SYSTEMS OF LAYERS ON EGG QUALITY AND THE ACTIVITY OF CYSTATIN AND LYSOZYME

Tadeusz Trziszka, Zbigniew Dobrzański, Teresa Skiba, Wiesław Kopeć
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):583–586
 

RAPID ONE STEP SEPARATION OF PROTEINACEOUS AGENTS OF ANTIMICROBIAL ACTIVITY FROM HEN’S EGG WHITE
Agata Sokołowska, Agnieszka Kubiak, Tadeusz Trziszka, Antoni Polanowski
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):499–502
 

EFFECT OF FODDER ENRICHMENT WITH PUFAS ON QUAIL EGGS
Małgorzata Kaźmierska, Małgorzata Korzeniowska, Tadeusz Trziszka, Bogdan Jarosz
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):281–284
 

ANTIOXIDATIVE CAPACITY OF HYDROLYSATES OF HEN EGG PROTEINS
Aleksandra Graszkiewicz, Monika Żelazko, Tadeusz Trziszka, Antoni Polanowski
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4A):195–199
 

EFFECT OF CALCIUM PEROXIDE ON THE PERFORMANCE, EGG QUALITY AS WELL AS CALCIUM AND PHOSPHORUS CONCENTRATIONS IN THE BLOOD SERUM OF LAYING HENS
Zbigniew Dobrzański, Sebastian Opaliński, Mariusz Korczyński, Barbara Walawska, Tadeusz Trziszka, Magdalena Trafankowska
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4A):107–111
 

APPLICATION OF POLYMER MEMBRANE TO RECOVER CYSTEINE PROTEINASE INHIBITOR FROM CHICKEN EGG WHITE SOLUTION
Łukasz Bobak, Wiesław Kopeć, Tadeusz Trziszka
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4A):45–47
 

TRENDS IN THE EUROPEAN SYSTEM OF HIGHER EDUCATION AND DEVELOPMENT OF HIGH TECHNOLOGY IN THE FIELD OF FOOD SCIENCE
Tadeusz Trziszka, Józefa Chrzanowska
Pol. J. Food Nutr. Sci. 2007;57(2):135–142
 

ACTIVITY OF PROTEASE INHIBITORS AND LYSOZYME OF HEN’S EGG WHITE DEPENDING ON FEED MODIFICATION AND EGG STORAGE
Wiesław Kopeć, Teresa Skiba, Małgorzata Korzeniowska, Łukasz Bobak, Tadeusz Trziszka
Pol. J. Food Nutr. Sci. 2005;55(Special issue 1s):79–83
 

COMPARATIVE ANALYSIS OF FATTY ACID PROFILE AND CHOLESTEROL CONTENT OF EGG YOLKS OF DIFFERENT BIRD SPECIES
Małgorzata Kaźmierska, Bogdan Jarosz, Małgorzata Korzeniowska, Tadeusz Trziszka, Zbigniew Dobrzański
Pol. J. Food Nutr. Sci. 2005;55(Special issue 1s):69–73
 
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eISSN:2083-6007
ISSN:1230-0322
W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.
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